Hello, I am Kate. Today, I will show you a way to prepare vegetarian indian curry with garam masala, cauliflower and chick peas recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas Recipe
Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas is something which I’ve loved my entire life. They are nice and they look wonderful.
To bewith this recipe, we have to first prepare a few components. You can have vegetarian indian curry with garam masala, cauliflower and chick peas using 15 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:
- Take 400 grams cauliflower
- Make ready 150 grams rice
- Take 1 big red bell pepper
- Get 1 clove garlic
- Get 1 red onion
- Take 1 red chili pepper
- Get 30 grams fresh ger
- Make ready 200 grams peeled tomatoes (can)
- Make ready 125 grams chickpeas (can)
- Prepare 150 milliliter coconut milk
- Take 1 bunch fresh coriander
- Get some Indian Garam Masala spicemix (see also my recipe)
- Make ready some kurkuma, cumin and paprika powder
- Get some olive oil or groundnut oil
- Take some fresh ground pepper and sea salt
Instructions to make Vegetarian Indian Curry with Garam Masala, Cauliflower and Chick Peas:
- Wash and cut the cauliflower into bite sized roses then put aside
- Peel the skin from the bell pepper with a potato peeler, cut in half, remove the inside then cut into 1/2cm stripes and put aside
- Peel the onion, cut in half then in thin half rings and put aside
- Peel the skin from the ger, cut it into 2mm thick layers and then cross-cut into fine 2mm matchsticks and put aside
- Squash the garlic flat then cut in small pieces and put aside
- Wash the chili pepper, remove seeds, cut fine and put aside
- Take the chickpeas from the can, wash them and put aside
- You can bring some water with salt to a boil for the rice, also add a decent amount of oil to a wok pan (or other frying pan)
- You can prepare the right amounts of coconut milk and tomatoes in 2 separate cups and put also aside untill needed
- Put the wok pan on high heat, throw in the cauliflower roses as soon as the oil is hot and damping (it should sizzle when you add them) and bake them at high heat for about 2-3 minutes
- Lower the heat to medium hot and add the paprika stripes and after frying for another 2 minutes add the onion rings as well
- After another 2 minutes you can add the ger matchsticks, keep stirring everything and also add the garlic and chili now
- After a about 3-4 minutes lower heat a little more, the vegetables should be half done by now but still remain crispy
- Add a good snuff of kurkuma, cumin and paprika powder and stir well before also adding 2 teaspoons of Garam Masala spices, fry this all together for a minute and smell the aromas coming out
- Now add the cut peeled tomatoes with juice to the pan and stir
- Add the cocunut milk and the chick peas, bring it all to a boil and let it to softly simmer for another 10 minutes or so
- Meanwhile prepare the rice according to instructions on package
- Wash the fresh coriander, cut it fine and put on table for garnish
- At the end add some salt and pepper to taste, it will need some salt to get its full flavour but it’s not supposed to be salty, rather spicy, so if needed add one more teaspoon of Garam Masala
So that’s going to wrap this up for this special dish vegetarian indian curry with garam masala, cauliflower and chick peas recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
